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Spicy Kimchi Fried Rice with Fried Egg: Your New Favorite!

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Experience a vibrant explosion of flavor with this Spicy Kimchi Fried Rice topped with a perfectly fried egg. It’s a quick and satisfying meal that brings comfort and excitement to your table.

Ingredients

  • well-fermented sour kimchi
  • day-old cooked rice
  • thinly sliced beef sirloin, ribeye, or flank steak
  • eggs
  • gochujang (Korean chili paste)
  • gochugaru (Korean chili flakes)
  • soy sauce
  • toasted sesame oil
  • onion
  • garlic
  • scallions
  • cooking oil (vegetable or canola oil)
  • kimchi juice (optional)
  • low-sodium beef broth or water (non-alcohol alternative, optional)
  • pinch of sugar (optional)

Instructions

  1. Prepare Your Ingredients: Gather and prep everything. Thinly slice your beef against the grain into bite-sized pieces. If you like, you can marinate it briefly (10-15 minutes) with a teaspoon of soy sauce and a tiny pinch of sugar. Chop your well-fermented kimchi into small, manageable pieces, about ½ inch. Mince your garlic and finely dice your onion. Have your day-old rice ready, gently breaking up any large clumps with your hands or a fork. Slice your scallions for garnish.
  2. Cook the Beef: Heat a large non-stick skillet or a wok over medium-high heat. Add a tablespoon of cooking oil. Once hot, add your sliced beef in a single layer. Cook for 2-3 minutes per side until beautifully browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the beef from the skillet and set it aside on a plate.
  3. Sauté Aromatics and Kimchi: Add another tablespoon of oil to the same skillet if needed. Reduce the heat slightly to medium. Add the diced onion and sauté for 2-3 minutes until it starts to soften and become translucent. Add the minced garlic and cook for another minute until fragrant. Now, add your chopped kimchi to the skillet. Stir-fry for 5-7 minutes, stirring occasionally. Stir in the gochujang and gochugaru (if using) and cook for another minute.
  4. Add the Rice: Increase the heat back to medium-high. Add the day-old rice to the skillet with the kimchi mixture. Press the rice down and spread it out, then let it sit for about a minute without stirring. Stir and toss the rice, breaking up any remaining clumps. Continue stir-frying for 5-7 minutes, until the rice is heated through and some grains start to get a little toasted.
  5. Season and Combine: Return the cooked beef to the skillet with the rice. Drizzle in the soy sauce and ½ teaspoon of toasted sesame oil. Stir well to combine all the ingredients. Cook for another 1-2 minutes, tossing constantly.
  6. Fry the Egg: While the rice is finishing, heat a separate small non-stick pan over medium heat. Add a tiny bit of oil. Crack an egg into the pan. Cook it sunny-side up until the whites are set and the yolk is still wonderfully runny. Season with a pinch of salt and pepper.
  7. Serve: Divide the spicy kimchi fried rice among serving bowls. Carefully slide a freshly fried egg on top of each serving. Garnish generously with fresh scallions. Serve immediately.

Nutrition

Keywords: Let your kimchi fry for 5-7 minutes to develop deep flavor. Use day-old rice for the best texture. Adjust spice levels to your liking, and consider adding extra toppings like seaweed flakes or cheese.

Find it online: https://mamablueberry.com/spicy-kimchi-fried-rice-with-fried-egg-your-new-favorite/